Using scrambled eggs instead of traditional fried eggs on this Mexican classic saves time.
Servings and Ingredients
|1 tbsp.||Hy-Vee Select olive oil|
|1||large yellow bell pepper, seeded and chopped|
|1||jalapeno pepper, seeded and finely chopped|
|1||small onion, chopped|
|2 clove(s)||garlic, minced|
|1||(14.5 oz) can Hy-Vee diced tomatoes|
|1||(15 oz) can Hy-Vee dark red kidney beans, drained and rinsed|
|2 tsp.||red wine vinegar|
|1 tsp.||ground cumin|
|4||Hy-Vee large eggs|
|2 tbsp.||Hy-Vee skim milk|
|1 tbsp.||Hy-Vee butter|
|4||corn tostada shells, warmed|
|½ c.||Hy-Vee finely shredded Colby Jack cheese|
- In a large skillet, heat oil over medium-high heat. Saute peppers, onion and garlic until onion is soft, 3 to 5 minutes. Stir in undrained tomatoes, beans, vinegar and cumin. Cook for 5 minutes, stirring occasionally.
- In a large skillet, melt butter over medium-high heat. In a small bowl, whisk eggs and milk. Add to skillet and cook until cooked through but still glossy and moist.
- Top each warmed tostada shell with one-fourth of tomato-bean mixture, eggs and cheese.
390 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 205mg
- Sodium: 770mg
- Total Carbohydrates: 35g
- Protein: 18g
Vitamin A 25%
Vitamin C 120%
Hy-Vee Seasons Health 2014.